Southern Grits and Eggs

• 3/4 cup quick-cooking grits
• 1/2 cup shredded cheddar cheese (about 2 ounces)
• Kosher salt and freshly ground black pepper
• 8 large eggs
• 2 tablespoons vegetable oil
• 8 ounces frozen cut okra, thawed
• 1 bunch scallions, chopped (white and green parts separated)
• 1 green bell pepper, thinly sliced
• Large pinch of cayenne pepper

1. Bring 3 cups water to a boil in a medium saucepan.
2. Add the grits, reduce the heat to medium and cook, stirring occasionally, until thickened, about 5 minutes.
3. Remove from the heat.
4. Stir in the cheese and season with salt and black pepper; cover to keep warm.
5. Crack the eggs into a large bowl.
6. Heat the vegetable oil in a large nonstick skillet over medium-high heat.
7. Add the okra, scallion whites, bell pepper, cayenne, 1/4 teaspoon salt, and black pepper to taste; cook, stirring, until the vegetables start to soften, 2 to 4 minutes.
8. Carefully slide the eggs on top of the okra mixture, keeping the yolks intact.
9. Reduce the heat to medium; cover and cook, rotating the skillet occasionally, until the eggs are just set, about 6 minutes.
10. Serve the grits with the vegetables and eggs.
11. Top with the scallion greens.
12. Per serving: Calories 405; Fat 21 g (Saturated 7 g); Cholesterol 445 mg; Sodium 231 mg; Carbohydrate 35 g; Fiber 4 g; Protein 20 g
13. Photograph by Justin Walker

quickcooking grits, cheddar cheese, kosher salt, eggs, vegetable oil, okra, scallions, green bell pepper, cayenne pepper

Taken from www.foodnetwork.com/recipes/food-network-kitchens/southern-grits-and-eggs.html (may not work)